Kimchi Arancini - Chef Recipe by Seth Park

Ingredients

400g steamed white rice
60g kimchi, chopped
20g butter
20mL kimchi juice
70g Parmesan
1 cup Panko crumb
1/2 cup flour
5 eggs
200mL milk
50g bocconcini

Arrabbiata sauce:

1 onion
3 clove garlic
3 red chillies
2 Tbs chilli flake
1 can tomatoes
5 basil leaves
1 tsp salt
1 tsp pepper
30g kimchi, chopped and stir-fried

Method

Kimchi fried rice:

Heat butter in a pan on medium-high.

Add chopped kimchi and cook for about 5 minutes. Stir in rice and kimchi liquid and cook for another 5 minutes.

Put well mixed kimchi and rice into a mixing bowl. Add Parmesan cheese while rice is hot, let it melt and mix well.

Make arancini balls:

Weigh kimchi fried rice to 80g per ball. Put 10g bocconcini inside each rice ball.

Mix flour, salt and pepper in a shallow bowl. Lightly beaten eggs in another bowl and Panko in a thin, shallow tray.

Roll each measured rice ball in flour and then dip in egg mixture and Panko, pressing to coat.

Korean-style Arrabbiata sauce:

Pre-heat a pan with olive oil and add red chilli to saute for about 1 minute to make chilli out and bring out their flavour.

Add in onion and saute until softened, followed by the garlic. Add can of tomatoes, juice included. As they begin to heat up, use a wooden spoon or potato masher, to carefully break up the tomatoes.

Let mixture simmer for about 30 minutes. Add stir-fried kimchi and let it sit for a further 10 minutes on a very low heat to bring out extra flavour.

Stir in the basil, salt and pepper.

To cook:

Pre-heat deep fryer to 165 C.

Deep fry balls for about 5 minutes, so they cook evenly to a golden colour.

Remove onto a paper towel to drain.

Plating:

Spread arrabbiata sauce on the middle of a plate evenly. Place 2 arancini balls on top of the sauce. Place pinch of sautéed kimchi on top and sprinkle over Parmesan cheese.

Use thinly sliced red radish as a garnish and finish with rock salt and olive oil.